Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities
Zhen Zhang, Jing Ye, Wan Jun Lee, Casimir C. Akoh, Aijun Li, Yong Wang
Topics & Concepts
Interesterified fatChemistryPalm stearinCrystallizationPalm kernel oilNucleationChemical engineeringChromatographyOrganic chemistryLipasePalm oilFood scienceEnzymeEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsEdible Oils Quality and Analysis